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Long awaited, a key reference in our 'Recommended Risk Management Plan for Paratuberculosis' has finally become available online. You can find the paper 'Assessment of Sources of Exposure for Mycobacterium avium subsp. paratuberculosis in Food and Water' by Mihajlovic et al. in Int. food risk anal. j., 2011, Vol. 1, No. 2, 1-22, here. The paper represents another compilation of studies on MAP in food and water.

Pribylova et al. report finding MaP bacteria in intestine (used for sausage casings), masseter (chewing muscle) and diaphragm of dairy cattle. They state that "due to the changing behaviour of consumers, both of these muscles have started to be widely used in cuisine" and suggest that "processing of cows with paratuberculosis in abattoirs without any precautions (restrictions) and the usage of meat for human consumption should be rethought."

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